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When I was a kid I was not too thrilled with puddings and just having the word pudding in the name was enough for me to lose interest. Now a days I have been enjoying exploring the world of puddings and when I came across the concept of a corn pudding I knew that I would just have to try it. I filed the bookmark away with all of the other corn recipes that were just waiting for corn season and I got the chance to make it just before I left on vacation. I found a lot of corn pudding recipes that called for canned corn so I guess I did not need to wait until corn season but since I had, I looked for a recipe that used fresh corn. I found a simple and tasty sounding recipe for corn pudding on A Yankee in a Southern Kitchen . Since I was not too familiar with pudding recipes I left it pretty much as it was, though since I was leaving on vacation later in the week I cut the recipe in half so that I would be able to finish it before going. The recipe below made enough for two individual sized servings. Based on the recipe it sounded pretty much like a custard with corn and that is exactly what it turned out to be. Given that I really like corn and custard the combination of the two was wonderful. The first night I enjoyed it warm from the oven and the second night I enjoyed it cool from the refrigerator. I am glad that I tried the corn pudding and I am looking forward to making it again.

Corn Pudding

ingredients

2 ears worth of corn kernels

3 tablespoons granulated sugar

1/2 teaspoon salt

1/2 tablespoon all-purpose flour

1 egg (beaten)

1/2 cup milk

1/2 cup heavy cream

1 tablespoon of melted butter

1/4 teaspoon freshly grated nutmeg

directions

Mix everything in a bowl.

Pour into a baking dish.

Bake in a preheated 350F/180C oven until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)

I have never been too thrilled with the whole idea of pudding either. I would choose a chocolate gateau over a chocolate pudding any day. But it is nice to know that individual tastes do change over time! That photo looks like I could sink my teeth right into it!

Everyone I know, just loves corn pudding. I have always hated it. I think it's the consistency, but I could eat a can of creamed corn right from the can, without even heating it up! I know . . . ME<==wierd!

I'm new to your blog and this recipe looks just great! I've noticed you've posted a few corn dishes lately, and wanted to share a feature that we did on corn on Kitchen Caravan, us being into whole grains and all :) Here's the link: http://kitchencaravan.com/season2/episode1Hope you enjoy, and can't wait to try this pudding out! Yum!

I used to hate all puddings as well. But I love a savory pudding. I heard some restaurants were making corn puddings and corn souffles. Can't wait to try. Although I might have to wait until next summer.

That looks yummy. I am getting all my corn from the CSA now with the weird weather we've been having. I'll have to try this pudding when I get my next batch.By the way Kevin, the side pics of your trip are beautiful... makes me want to get away.:-)

Kevin, this recipe looks good but if you have a chance do some research on Indian or Mexican Corn Pudding. Usually a spice or pepper (like a roasted poblano) is added and that brings a unique complexity to the dish (if you like that kind of thing...).

Oh my, this looks so incredibly good. I was never a big fan of corn fluff and corn pudding until the last couple years. Now I can't get enough. There is an Ina recipe I really want to try and this one looks great too!

This sounds very interesting. I love adding sweet flavors to my polenta for a tasty breakfast or mid morning snack, this reminds me of cornbread for dessert... I shall have to try this one day... bookmarking.

Corn pudding is a favorite dish of mine but it's way too high in carbs for me to eat it often. About every five years I make a small amount and eat just a few bites of it. However, I agree with Dana McCauley about the cheese. I add cheese to my corn pudding but I'll try your recipe next time as it sounds just scrumptious.

I LOVE this recipe. I have made it a few times, and like it more every time. I was originally unsure about the nutmeg, but it is perfect - don't skimp on it! I also add in a tablespoon or so of coarse cornmeal to give the pudding a bit more body. Thanks so much for the share, (and the middle of the night trip to the fridge snack).

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.